lso set aside.
Place jello gelatin into desired serving bowl
Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
Dissolve jello in boiling water.
Add cold water.
Pour 3/4 cup jello in mold and chill.
Chill remaining jello until thickened.
Place oranges in jello mold to form a pattern.
Blend nuts and relish and add to thickened jello.
Spoon on top of jello in the mold.
Refrigerate until firm.
Unmold onto plate and garnish with sprigs of mint leaves.
Dissolve jello in boiling water.
When dissolved, add cold water.
Blend in cranberry-orange relish.
Let set in refrigerator until thickened, then add celery and nuts.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
Dissolve gelatin in boiling water.
Stir in cranberry-orange relish.
Add pineapple.
Let stand and serve.
Add boiling hot water to Jell-O and stir to dissolve.
When Jell-O starts to get firm, add cranberry/orange relish and crushed pineapple.
Mix together and pour into a mold or bowl.
Chill until firm.
Has a delicious and refreshing flavor.
Dissolve Jell-O in 1/2 cup water.
Put in frozen raspberries (break up with fork).
Add 1 cup cranberry-orange relish.
Chill about 5 to 10 minutes.
Add 1 cup lemon-lime soda.
Dissolve raspberry and lemon-flavored gelatins in boiling water.
Stir in frozen raspberries, breaking up large pieces with fork.
Stir in cranberry-orange relish.
Slowly pour in lemon-lime beverage.
Stir gently and pour into a 6 1/2 cup mold.
minutes longer. Stir in cranberry sauce, and simmer until heated
Drain crushed pineapple, reserving syrup.
Add enough water to pineapple syrup to equal 2 cups liquid.
In a saucepan, combine gelatin and sugar.
Gradually add pineapple liquid to gelatin-sugar mixture.
Heat, stirring constantly, until gelatin and sugar dissolve.
Remove from heat.
Add lemon juice; chill until partially set.
Fold in crushed pineapple, cranberry-orange relish, celery and walnuts.
Chill until firm.
ith the orange juice and jello flavoring packets and disssolve thoroughly
Dissolve gelatins in boiling water;
stir in frozen raspberries and cranberry-orange relish.
Add club soda and lemon juice.
Turn into an oiled 6-cup ring mold.
Chill overnight. Unmold on lettuce lined serving plate.
Serve with sour cream, if desired.
Makes 10 servings.
Make Jell-O according to package directions minus 1/2 cup water.
Refrigerate.
When Jell-O is almost set, add cranberry-orange relish, crushed pineapple and pecans.
Stir several times before completely set.
Serves about 15.
Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Dissolve gelatin in 1 cup boiling water.
Add enough water to liquid from drained pineapple to make one cup.
Stir into gelatin mixture.
Add lemon juice.
Chill until slightly thickened.
Fold in pineapple, cranberry-orange relish, apples, pecans and celery. Chill 24 hours before serving.
Makes 8 servings (no cholesterol).
In a bowl, mix flour, baking powder, salt and 2 Tbs sugar.
Stir in egg, milk and oil all at once. Stir just until moistened.
Fold in cranberry orange relish.
Spoon misture into greased tea-sized muffin tins, filling 2/3 full.
Bake in 425 oven for 12-15 minutes or until muffins feel firm to the touch.
Unmold and cool to lukewarm on a rack.
Brush on all sides with melted butter.
Roll in cinnamon sugar mixture.
Serve warm.
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt.
Make well in center.
Combine egg, milk and oil.
Add all at once to dry ingredients.
Stir just until moistened.
Spoon half the batter into 12 (2 1/2-inch) greased muffin cups.
Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
ide of pan.
Spoon relish onto top of cheesecake.
In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
Gently fold in the full 1/3 cup of cranberry orange relish.
Put in paper-lined tins and bake 350 degrees for 20-30 minutes.